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 Baked Chicken Thighs with Flavored Potatoes Recipe
Chicken thighs marinated in squash caviar, mayonnaise and mustard with garlic. Baked with fragrant potatoes with Provencal herbs, cayenne pepper and olive oil. This dish will not spoil the festive New Year's table and it can be served hot. For this dish, it is not necessary to take the hips, you can take a whole chicken, breast or leg.
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Russian Cuisine
Keyword Easy, For Beginners
Cook Time 90 minutes
Servings
Ingredients
For chicken thighs marinade:
For potatoes:
For filing:
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Russian Cuisine
Keyword Easy, For Beginners
Cook Time 90 minutes
Servings
Ingredients
For chicken thighs marinade:
For potatoes:
For filing:
Instructions
  1. Today I will marinate chicken thighs in squash caviar with the addition of spicy mustard, mayonnaise and garlic. I washed my thighs, dried them, but did not remove the skin. Put the thighs in a bowl, put 3 tablespoons of squash caviar, mayonnaise, mustard and crushed garlic in the same place. She carefully smeared all her thighs with a brush. Cover with a lid and leave to marinate for 30-40 minutes. The thighs can be marinated for 2 hours.
    Today I will marinate chicken thighs in squash caviar with the addition of spicy mustard, mayonnaise and garlic. I washed my thighs, dried them, but did not remove the skin. Put the thighs in a bowl, put 3 tablespoons of squash caviar, mayonnaise, mustard and crushed garlic in the same place. She carefully smeared all her thighs with a brush. Cover with a lid and leave to marinate for 30-40 minutes. The thighs can be marinated for 2 hours.
  2. The potatoes were peeled, washed, dried and cut into identical slices-quarters. Depending on the shape, you can take more potatoes. I put the potatoes in a bowl, poured oil, added salt, pepper and herbs of Provence. Mix thoroughly so that each slice is oiled and evenly coated with spices. I took the form D-24 cm. It is non-stick. I put chicken thighs and potatoes on it. There was olive oil and spices left in the potato bowl, and I poured them evenly on my thighs. We put it in the oven, preheated to t-180 C, setting the time for 40 minutes. I had enough time for the dish to be ready. I checked the readiness of potatoes and chicken with a fork.
    The potatoes were peeled, washed, dried and cut into identical slices-quarters. Depending on the shape, you can take more potatoes. I put the potatoes in a bowl, poured oil, added salt, pepper and herbs of Provence. Mix thoroughly so that each slice is oiled and evenly coated with spices. I took the form D-24 cm. It is non-stick. I put chicken thighs and potatoes on it. There was olive oil and spices left in the potato bowl, and I poured them evenly on my thighs. We put it in the oven, preheated to t-180 C, setting the time for 40 minutes. I had enough time for the dish to be ready. I checked the readiness of potatoes and chicken with a fork.
  3. Done!
    Done!
  4. I will serve the dish to everyone separately, putting the thighs and potatoes on a plate, sprinkling finely chopped dill on top. Before serving, I will spread each zucchini with caviar.
    I will serve the dish to everyone separately, putting the thighs and potatoes on a plate, sprinkling finely chopped dill on top. Before serving, I will spread each zucchini with caviar.
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